In a small pot, combine rice and 2 1/4 c water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender 15-18 minutes. Keep covered and off heat until ready to serve.
While rice cooks, zest and quarter lime. Roughly chop cilantro.
In a small bowl, combine mayonnaise with sriracha to taste.
Heat a drizzle of oil in a large pan over medium high heat. Add pork and a big pinch of salt. Cook, breaking up meat into pieces until browned.
Stir in carrots, sesame dressing, 5 tbsp hoisin sauce, and 1 tsp sugar. Cook until carrots are softened, pork is cooked through, and sauce has thickened. Season with salt and pepper. Turn off heat.
Fluff rice with a fork, stir in lime zest and 2 tbsp butter. Season with salt and pepper.
Divide rice between bowls, top with pork mixture, and any remaining sauce from pan. Drizzle with sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve with lime wedges on the side.
